David whipped these up the other night. They were delicious! We're going to make them again soon, but instead of baking them right away, we'll freeze them raw on a baking tray. Then, we'll bag them and use throughout our busy planting season. Sometimes we just need something that doesn't take any thought or preparation during a long day of farming. I'm sure many of you reading this know what I mean, no matter what work you do!
I'm also going to try out a gluten free version using Bob's Red Mill GF Pizza Dough flour for some of my GF friends out there. I'll let you know how it goes.
Use:
- 2 large eggs
- 10 ounces steamed nettle tops
- 3/4 c. crumbled feta cheese (about 3 ounces)
- 2 tablespoons chopped fresh mint(use if you have it handy)
- 2 garlic cloves, chopped
- 1/4 teaspoon pepper
- 1 10-ounce tube refrigerated pizza dough
or use your own favorite pie crust, which is what David did(see his recipe below)
Preheat oven to 350°F. Lightly grease heavy large baking sheet. Steam nettles for 10 minutes. Whisk eggs in large bowl to blend. Transfer 1 TBS beaten eggs to small bowl and reserve for glaze. Mix nettle, cheese, mint, garlic and pepper into remaining eggs in the large bowl.
If you use pizza dough, unfold it on prepared baking sheet. Gently stretch dough to 11-inch square. Cut dough into 4 equal squares. If you use your own pie crust, separate into 6 balls of equal size. Roll them each into a circles of equal thickness. David's were about 3 millimeters thick, but he would make them a little thicker next time. Spoon nettle filling into center of dough squares or circles. When you've used it all, fold dough over filling to opposite corner or side of circle. Press dough edges together tightly with fork to seal. Using sharp knife, cut 3 small slits in top of each turnover to allow steam to escape. Brush tops of turnovers with reserved egg glaze.
Bake turnovers until filling is cooked through and tops are golden brown, about 15 minutes. Serve warm.
David's Pie Crust Recipe1 stick unsalted butter, 1 1/2 c. flour, 1/4 tsp salt, 3-7 Tbs water
Cut the butter into flour and salt. I like to use my hands, but you can use a food processor or two knives. David likes to use his new food processor. Next, add 3 Tbs water. Mix and if it doesn't hold together, shaped into a nice ball, add more Tbs's of water slowly until it does. Let rest in the fridge for 10 minutes. Then it's ready to use.